Mojca Korošec

Carbon and nitrogen natural stable isotopes in Slovene honey: adulteration and botanical and geographical aspects.

Isotope parameters (δ(13)C(honey), δ(13)C(protein), δ(15)N) were determined for 271 honey samples of 7 types (black locust, multifloral, lime, chestnut, forest, spruce, and fir honeys) from 4 natural geographical regions of Slovenia. Carbon and nitrogen stable isotope ratios were measured to elucidate the applicability of this method in the identification of the botanical and geographical origin of honey and in honey adulteration. Only 2.2% of the samples were adulterated according to the internal standard carbon isotope ratio analysis method. Botanical origin did not have any major influence on the honey isotope profiles; only black locust honey showed higher δ(13)C values. Some differences were seen across different production years, indicating that the influence of season should be further tested. Statistical and multivariate analyses demonstrated differences among honeys of various geographical origins. Those from the Alpine region had low δ(13)C (-26.0‰) and δ(15)N values (1.1‰); those from the Mediterranean region, high δ(13)C (-24.6‰) and medium δ(15)N values (2.2‰); those from the Pannonian region, medium δ(13)C (-25.6‰) and high δ(15)N value (3.0‰); and those from the Dinaric region, medium δ(13)C (-25.7‰) and low δ(15)N values (1.4‰).

Improving nutrition surveillance and public health research in Central and Eastern Europe/Balkan Countries using the Balkan Food Platform and dietary tools.

The objective of this paper is to share experience and provide updated information on Capacity Development in the Central and Eastern Europe/Balkan Countries (CEE/BC) region relevant to public health nutrition, particularly in creation of food composition databases (FCDBs), applying dietary intake assessment and monitoring tools, and harmonizing methodology for nutrition surveillance. Balkan Food Platform was established by a Memorandum of Understanding among EuroFIR AISBL, Institute for Medical Research, Belgrade, Capacity Development Network in Nutrition in CEE - CAPNUTRA and institutions from nine countries in the region. Inventory on FCDB status identified lack of harmonized and standardized research tools. To strengthen harmonization in CEE/BC in line with European research trends, the Network members collaborated in development of a Regional FCDB, using web-based food composition data base management software following EuroFIR standards. Comprehensive nutrition assessment and planning tool - DIET ASSESS & PLAN could enable synchronization of nutrition surveillance across countries.

The Slovenian food composition database.

The preliminary Slovenian food composition database was created in 2003, through the application of the Data management and Alimenta nutritional software. In the subsequent projects, data on the composition of meat and meat products of Slovenian origin were gathered from analyses, and low-quality data of the preliminary database were discarded. The first volume of the Slovenian food composition database was published in 2006, in both electronic and paper versions. When Slovenia joined the EuroFIR NoE, the LanguaL indexing system was adopted. The Optijed nutritional software was developed, and later upgraded to the OPEN platform. This platform serves as an electronic database that currently comprises 620 foods, and as the Slovenian node in the EuroFIR virtual information platform. With the assimilation of the data on the compositions of foods of plant origin obtained within the latest project, the Slovenian database provides a good source for food compositional values of consistent and compatible quality.

Functional and Nutritional Properties of Different Types of Slovenian Honey

Honey, a natural substance traditionally used as a sweetener, is a remarkably complex food. Besides the main components carbohydrates and water it also contains several minor compounds with biological activity. In this chapter functional and nutritional properties of honey, known to be dependent on its botanical and also geographical origin, are presented. Through reported analytical data emphasis is given on Slovenian types of honey.

Carbohydrate composition of Slovenian bee pollens

Bee pollen is a source of nutrients that are important for humans. There is growing interest in bee pollen, mainly due to consumers wishing to use natural products for a healthy diet or for their therapeutic effects. The composition of bee pollen varies according to botanical and geographical origin. The aim was to define for the first time the carbohydrate composition of bee pollen from Slovenia. A total of twenty-eight samples of bee pollens were analysed for botanical origins and contents of water, sugars and soluble and insoluble dietary fibre. From the bee pollen samples analysed, ten were recognised as monofloral. Monosaccharides represented 96% of the sugar fraction, with ranges 13.2–27.8 g per 100 g dry weight for fructose and 10.6–28.5 g per 100 g dry weight for glucose. Levels of sucrose, maltose and melezitose were low. Total dietary fibre was 10.0–21.4 g per 100 g dry weight bee pollen, with 73–82% insoluble fibre. Bee pollen can thus provide a good source of dietary fibre. This study supports further nutritional proposals for Slovenian bee pollen.

Elemental Composition of Different Slovenian Honeys Using k0- Instrumental Neutron Activation Analysis

The botanical origin of seven types of Slovenian honey was investigated by analysis of their elemental content using k0-instrumental neutron activation analysis. A total of 28 representative samples were collected from beekeepers all over Slovenia in 2 consecutive years. Nineteen of the 37 elements measured were present in amounts above their LOD. The present study suggests that the determination of only alkali elements might be sufficient for the classification of Slovenian honeys according to their botanical origin. Linden and multifloral honeys can be differentiated on the basis of Na content. The differentiation of forest, spruce, and fir honeys is possible on the basis of differences in Cs, K, and Rb content. The difference between Na and Rb content can be used as a discriminating tool between light and dark honeys, because light honeys (black locust, linden, and multifloral) contained more Na than Rb, whereas it was the opposite for dark honeys (chestnut, forest, spruce, and fir). Statistically significant correlations were found between K and Rb and between K and Cs content. This study represents a considerable step in filling the knowledge gap concerning both the determination of elements present in low concentrations and the botanical origin of Slovenian honey.

Feeding honey-bee colonies (Apis mellifera carnica Poll.) and detection of honey adulteration

Honey is a valued substance that has excellent nutritional value. However, it is a vulnerable product, with the possibility of adulteration at each stage of its production and processing, in terms of direct and indirect adulteration. The objective of this study was to determine whether feeding of honey-bee colonies with honey-bee candy results in honey adulteration. The physicochemical properties of honey samples were determined, and the ability to discriminate between authentic and adulterated honey was studied. The physicochemical properties evaluated were water and hydroxymethylfurfural content, electrical conductivity, pH value, acidity, foreign enzymes, and stable isotopes. Sensory and melissopalynological analysis were also performed on 39 honey samples. β-fructofuranosidase activity, δ13C (honey), difference between the δ13C of the honey and of its protein (i.e. Δδ13C) were identified as the most important to discriminate between authentic and adulterated honey samples. The results of the study ind...

Extra Virgin Olive Oil and Table Olives from Slovenian Istria

Olive oil production has a long tradition in Slovenian Istria, and extra virgin olive oil from the region with protected designation of origin (EDOOSI ZOP) is the first Slovenian agricultural product to be registered at the European level, while table olives from Slovenian Istria avail of a protected designation of origin at national level. EDOOSI ZOP has been produced from different olive varieties or from a single olive variety grown in the area of Slovenian Istria. The blended olive oil is characterised by a specially bitter and piquant taste resulting from the fact that it contains at least 30 % of ‘Istrska belica’ olives. In Slovenian Istria, table olives are usually processed using the traditional production technology that involves initial debittering in water for 10–20 days, which is replaced every 2 days, and fermentation in a brine solution. The table olives produced are lightly sour, bitter and salty and are characterised by a good separation between flesh and stone. The flesh of ‘Storta’ table olives, a variety that is very popular among consumers, easily detaches from the stone.